Sour Cream Soufflé Tarts are made with flaky pâte brisée, a layer of jam, and a light and airy baked cheesecake mixture. It’s the perfect combination of a tart and soufflé. These French tarts are sure to be a big hit at your next party.
For the Pâte Brisée
- 4 g (1 teaspoon) salt
- 85 g (6 tablespoons) water
- 226 g (1 cup) unsalted butter, softened
- 370 g (2 2/3 cups) all-purpose flour
For the filling
- 3 g (1 teaspoon) cornstarch
- 2 g (1 teaspoon) all-purpose flour
- 28 g (2 tablespoons) granulated sugar
- 4 g (1 teaspoon) whole milk
- 4 g (1 teaspoon) pure vanilla extract
- 20 g (1 large) egg yolk
- 8 g (2 teaspoons) heavy cream
- 100 g (1/3 cup) sour cream, at room temperature
- 40 g (1 1/3 large) egg whites, at room temperature
- 40 g (3 tablespoons) granulated sugar
- 170 (3/4 cup) your favorite jam
- Powdered sugar, for dusting
For the Pâte Brisée
- In a small bowl, mix the salt and water until the salt has dissolved. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and flour. Mix on low speed until well combined. Add the water to the mixture and continue to mix just until the dough comes together. Scrape the dough onto a piece of plastic wrap and flatten into a round disc. Cover tightly and refrigerator for at least 2 hours, or preferably overnight.
- Line a baking sheet pan with parchment paper and place twelve 3-inch tart pans or rings on the pan. Remove the dough from the refrigerator and roll into a 1/8-inch (3 mm) thickness. Cut out twelve circles to fit the tart pans or rings. Allow the dough to fall into place into your pan so that there are no gaps in the corner of the pan or where the tart ring meets the sheet pan. Refrigerate the dough uncovered for at least 1 hour.
- Preheat oven to 325°F/163°C with the rack positioned in the middle of the oven. Remove the tart shells from the refrigerator. Using a fork, perforate the bottom of each shell. Line your tart shells with parchment paper and pie weights, dried beans, or rice.
- Bake your tart shell in your preheated oven for 15 minutes. Remove the parchment and pie weights and return you tart shells to the oven for an additional 15-18 minutes or until light golden brown. Allow shells to cool.
For the filling
- Preheat oven to 375°F/190°.
- In a small bowl, whisk together the cornstarch, flour, and 28 g (2 tablespoons) of sugar. In a medium bowl, whisk together the milk, vanilla, egg yolk, and heavy cream. Add the flour mixture to the milk mixture and whisk together. Add the sour cream and whisk to combine. Set aside.
- In a large bowl using a mixer fitted with the whisk attachment, add the egg whites and whip on high speed for 10 seconds. Add half of the 40 g (1 1/2 tablespoons) of sugar and whip on high for 2 minutes. Add the remaining sugar and whip on high for an additional 2 minutes, or until the meringue has stiff peaks.
- Gently fold the meringue into the sour cream mixture until evenly combined.
- Spread 14 g (1 tablespoon) of jam on the bottom of each pre-baked tart shell. Divide the sour cream mixture evenly between each tart shell, filling the tarts to the rim. Use a small offset spatula or knife to carefully level each tart. Dust with powdered sugar.
- Place the tarts in the preheated oven and bake for 15 minutes or until puffed and light brown. Serve immediately.
Make-Ahead: You can make the Pâte Brisée up to 3 days in advance. Cover tightly and keep refrigerated.
Keywords: sour cream, souffle, jam tarts, pate a brisee